Hearty Minestrone Soup

Hearty Minestrone Soup

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

(COOK TIME: 60+ min)

Medium

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 125 g rindless bacon rashers, chopped
  • 1 large brown onion, chopped
  • 2 cloves garlic, crushed
  • 1 large carrot, peeled and diced
  • 2 celery stalks, diced
  • 1 medium potato, peeled and diced
  • 400 g bottle Mutti ‘Passata’ Tomato Puree
  • 1 litre beef stock
  • 2 teaspoons dried Italian herbs
  • 400 g can Red Kidney Beans (drained and rinsed)
  • 1/2 cup small macaroni pasta
  • 2 cups finely shredded cabbage
  • 1/2 cup fresh or frozen peas
  • ground black pepper
  • 1/3 cup chopped fresh parsley
  • shaved parmesan cheese, to serve
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Method

  1. Heat oil in a large saucepan or stockpot over a medium heat. Add bacon and onion and cook 5 minutes, stirring occasionally. Add garlic, carrot, celery and potato and cook, stirring for 2 minutes longer. Add Mutti ‘Passata’ Tomato Puree, stock, herbs and 2 cups water. Bring to the boil. Reduce heat and simmer, uncovered, for 40 minutes, stirring occasionally.
  2. Add kidney beans, pasta, cabbage and peas. Simmer 15 minutes, stirring frequently. Add more water if the soup becomes too thick. Season with pepper and stir in parsley. Serve topped with Parmesan cheese.

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Also made with: Passata


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